Pork Medallions in Orange Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âThis pork recipe is my family's favorite dinner, writes Diane Zalewski of Freehold, New Jersey. My children absolutely love it and there are never any leftovers. I garnish with orange slices and parsley.â Ingredients:
1/2 cup orange juice |
1/4 cup sherry or reduced-sodium chicken broth |
2 tablespoons ketchup |
1 tablespoon light corn syrup |
1 teaspoon grated orange peel |
1 pork tenderloin (1 pound), cut into 1/2-inch slices |
1/4 to 1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 teaspoons canola oil |
Directions:
1. In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange peel; set aside.
2. Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm.
3. Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until tender. Yield: 4 servings.
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